Tarragon Chicken Saute Recipe

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Tarragon Chicken Saute

Thea Pappalardo

By
@Sassy01

I found this recipe years ago in a cookbook whose name I have long forgotten. It is easy to make but elegant enough to serve to company. I have also made this with shrimp substituted for the chicken.


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Comments:

Serves:

3

Ingredients

1 lb
chicken cutlets, thinly sliced
salt and pepper
3 Tbsp
butter
1 1/3 c
dry white wine
1 c
heavy cream
3 tsp
dried tarragon

Directions Step-By-Step

1
Season the chicken cutlets with salt and pepper. Heat the butter in a large frying pan. Add the chicken and cook over medium heat, turning once, until the chicken is lightly browned and cooked thru-about 2 minutes per side. Remove to a plate, leaving the drippings in a pan. Add the wine to the pan, stirring to scrape up any browned bits on the bottom. Boil, uncovered, for 1 minute. Add the cream and the tarragon and boil until the sauce is slightly reduced and thickened, about 1 minute. Season with salt and pepper to taste. Return the chicken and any accululated drippings to the sauce and simmer 1 minute to heat thru.
2
Serve with angel hair pasta or rice.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy